Baking

Orange Pistachio Cookies with Orange Mascarpone Dip

When we started this blog, we promised that we would share the good, the bad and the ugly recipes. We aren’t shy about our kitchen experiments, some just turn out better than others. Of course, I use the term “we” lightly as you all know I don’t lift a finger when it comes to cooking. But I do my fair share of eating, so we’ll call it a joint effort.

I wouldn’t say that these Orange Pistachio Cookies were quite as bad as The Peanut Stew Incident of 2021, that one really took the gross trophy – but these were certainly not good.

In the last few years, I have come to really love pistachio flavor. I’m talking about that fake pistachio pudding flavor, not the taste of the actual nut. Pistachio is one of those truth adjacent flavors when it comes to the artificial version, like watermelon or banana. The fake version is nothing like the real one. I also don’t mind pistachio nuts, but when I get something sweet labeled as pistachio like ice cream or a cookie, I’m looking for that puddingy goodness. These cookies are all nut, zero pudding.

Steven Michael actually really loved them, so please don’t discount them based solely on my opinion. When it comes to sweets, I want a sugar party in my mouth complete with a sugar D.J, sugar dance floor and sugar disco ball. So cookies like these, that are less sweet and more true to their natural ingredients, are just ehh for me. Obviously, if they are in front of me, I will eat them anyway, so I feel like I really did give these a fair shot.

These are made with pistachio nuts (surprising, I know), orange zest and egg whites to form a meringue textured cookie. The texture is actually really nice. I love a chewy cookie and because the nuts are chopped in the food processor, there are no chunks. As a household with a five year old boy, we obviously had to use the dinosaur cookie cutters, T-Rex is optional for you. We paired the cookies with an Orange Mascarpone dip that was originally going to be icing, but we way better as a dip.

Please give these a try and let me know if you think I’m crazy for not loving them! I know there are nutty people out there, and these are probably amazing for them.

See you in the comments!

Orange Pistachio Cookies with Orange Mascarpone Dip - Chewy, nutty cookies with a refreshing mascarpone dip!

Yields12 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Orange Pistachio Cookies
 8 oz Shelled Unsalted Pistachios
 ¼ cup Confectioners Sugar
 1 Orange
 2 Large Egg Whites
 1 pinch Salt
 1 cup Sugar
Orange Mascarpone Dip
 1 cup Mascarpone Cheese
 ¼ cup Orange Juice - use the orange from the cookie ingredients

Orange Pistachio Cookies
1

Preheat the oven to 300 degrees.

2

Add the pistachios, confectioners sugar and a 1/2 teaspoon of orange zest to the food processor and pulse until completely pulverized.

3

In a mixer, combine the egg whites and the salt and mix until foamy.

4

Slowly add the granulated sugar and mix until stiff peaks form, making meringue.

5

In a new large bowl, gently fold the meringue into the pistachio mixture until just combined.

6

Use some extra confectioners sugar to "flour" your surface, then take the dough and flatten with a rolling pin until about 1/4 inch thick.

7

Use your favorite cookie cutters to cut into shapes.

8

Place on a cookie sheet lined with parchment paper.

9

Bake for about 15 minutes at 300 degrees. The cookies should be very lightly browned. DO NOT OVER COOK.

Orange Mascarpone Dip
10

While the cookies are baking, mix the mascarpone with 1/4 of orange juice (squeezed from your orange) and 1 teaspoon of orange zest in a small bowl.

TIP - If you want a sweeter dip, you can add confectioners sugar to taste.

11

Dip those dinos!

Ingredients

Orange Pistachio Cookies
 8 oz Shelled Unsalted Pistachios
 ¼ cup Confectioners Sugar
 1 Orange
 2 Large Egg Whites
 1 pinch Salt
 1 cup Sugar
Orange Mascarpone Dip
 1 cup Mascarpone Cheese
 ¼ cup Orange Juice - use the orange from the cookie ingredients

Directions

Orange Pistachio Cookies
1

Preheat the oven to 300 degrees.

2

Add the pistachios, confectioners sugar and a 1/2 teaspoon of orange zest to the food processor and pulse until completely pulverized.

3

In a mixer, combine the egg whites and the salt and mix until foamy.

4

Slowly add the granulated sugar and mix until stiff peaks form, making meringue.

5

In a new large bowl, gently fold the meringue into the pistachio mixture until just combined.

6

Use some extra confectioners sugar to "flour" your surface, then take the dough and flatten with a rolling pin until about 1/4 inch thick.

7

Use your favorite cookie cutters to cut into shapes.

8

Place on a cookie sheet lined with parchment paper.

9

Bake for about 15 minutes at 300 degrees. The cookies should be very lightly browned. DO NOT OVER COOK.

Orange Mascarpone Dip
10

While the cookies are baking, mix the mascarpone with 1/4 of orange juice (squeezed from your orange) and 1 teaspoon of orange zest in a small bowl.

TIP - If you want a sweeter dip, you can add confectioners sugar to taste.

11

Dip those dinos!

Orange Pistachio Cookies with Orange Mascarpone Dip

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